Dining Guides

Ours is a meat-loving town. Back in the 1990s, the high-end steakhouse – defined by a la carte menus and pampering tag-team servers – took the city by a storm of 28-ounce Angus porterhouses. The trend eventually petered out, hit hard by the 2008 recession. Diners may have tightened their belts, but didn’t lose their palate for high-quality steaks. We guarantee that our roundup will stir a craving sated only by red meat....